Best 8 Stuffed Date Cream Cookies Recipes

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Indulge in a delightful culinary journey with our exquisite Stuffed Date Cream Cookies, a symphony of flavors that will tantalize your taste buds. These delectable treats combine the natural sweetness of dates with a creamy, velvety filling, all enveloped in a crisp, crumbly cookie crust. Embark on a baking adventure as we guide you through the steps of creating these irresistible cookies, along with three additional mouthwatering recipes: the Classic Coconut Macaroons, the melt-in-your-mouth Pistachio Butter Cookies, and the heavenly Chocolate-Dipped Orange Cookies. Prepare to be captivated by the rich, nutty flavor of the macaroons, the buttery goodness of the pistachio cookies, and the perfect balance of sweet and tangy in the chocolate-dipped orange cookies. Whether you're a seasoned baker or a novice in the kitchen, these recipes will lead you to a world of culinary wonders, transforming your kitchen into a haven of sweet aromas and delectable treats.

Check out the recipes below so you can choose the best recipe for yourself!

COOKIES & CREAM-STUFFED COOKIES RECIPE BY TASTY



Cookies & Cream-stuffed Cookies Recipe by Tasty image

Here's what you need: cookie dough, double-stuffed chocolate cookie sandwiches

Provided by Alvin Zhou

Categories     Bakery Goods

Time 30m

Yield 8 cookies

Number Of Ingredients 2

16 ½ oz cookie dough, 1 tube
8 double-stuffed chocolate cookie sandwiches

Steps:

  • Preheat oven to 325°F (160°C).
  • Take a golf ball-size handful of cookie dough and press it flat.
  • Place a sandwich cookie in the center, then fold the cookie dough around the edges, making sure there are no gaps. Press and shape the dough around the cookie, then repeat with remaining dough and cookies.
  • Place them on a parchment paper-lined baking sheet, and bake for 14 minutes.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 36 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 22 grams

GRANDMA'S DATE-FILLED COOKIES



Grandma's Date-Filled Cookies image

Relish these date-filled cookies that are baked to perfection-a great dessert to serve at your party.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 5h40m

Yield 42

Number Of Ingredients 9

1 cup butter, softened
1 1/2 cups packed brown sugar
1 teaspoon vanilla
3 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 3/4 cups chopped dates (from 8-oz bag)
3/4 cup granulated sugar
3/4 cup water

Steps:

  • In large bowl, beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour and baking soda until well combined, scraping bowl occasionally. Dough will be soft. Divide dough into 4 pieces; flatten each piece, and wrap in plastic wrap. Refrigerate about 3 hours or until dough is firm and cold.
  • Meanwhile, in 2-quart saucepan, mix Filling ingredients. Heat to boiling; boil 1 minute, stirring constantly. Reduce heat to low; simmer about 10 minutes, stirring occasionally, until mixture is darkened in color and thickens slightly. Pour filling mixture into small bowl; refrigerate uncovered until ready to use (mixture will thicken as it cools).
  • Heat oven to 375°F. Remove 1 piece of chilled dough from refrigerator, and unwrap. On work surface generously sprinkled with flour, roll out dough with floured rolling pin to 1/8 inch thick. Using floured 2 1/2-inch round cutter, cut out rounds. In half of the rounds, cut out and remove 1-inch round or desired shape of hole from center. Place whole rounds on ungreased cookie sheet.
  • Spoon 1 generous teaspoonful cooled filling onto center of each round; top with cut out dough round. With fingertips or floured fork, press edges of dough to seal. Return dough centers and leftover dough to refrigerator for rerolling.
  • Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
  • Meanwhile, repeat steps on assembling and baking with each portion of refrigerated dough, refrigerated leftover dough and remaining filling.
  • Cool cookies completely, about 1 hour. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 15 g, TransFat 0 g

STUFFED DATE COOKIES



Stuffed Date Cookies image

This recipe is from my 1979 recipe collection and Aunt Cece.

Provided by Pat Duran

Categories     Other Snacks

Time 25m

Number Of Ingredients 17

COOKIE:
1 lb pitted dates (about 70)
3 oz pecan or walnut halves
1/4 c shortening (i use buttery crisco or margarine)
3/4 c brown sugar
1 egg
1 1/4 c flour,sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c dairy sour cream
GOLDEN FROSTING:
1/2 c butter or margarine
3 c powdered sugar, sifted
1 tsp vanilla
3 Tbsp water or milk
1/2 tsp corn syrup (i use karo)

Steps:

  • 1. Cookies: Stuff dates with nut halves, set aside. Cream shortening and sugar until light and beat in egg. Sift flour, baking powder, soda and salt and add alternately with sour cream to creamed mixture. Stir in dates and drop onto greased cookie sheet (only one date per cookie). Bake at 400^ for 8-10 minutes. Cool and top with Golden Frosting.
  • 2. Golden Frosting: Lightly brown butter or margarine in a small saucepan. Remove from heat and gradually beat in powdered sugar, corn syrup and vanilla. Slowly add milk or water until frosting is of spreading consistency.

CHEESECAKE-STUFFED RED VELVET COOKIES



Cheesecake-Stuffed Red Velvet Cookies image

The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 12 cookies

Number Of Ingredients 16

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)
1/4 cup unsweetened cocoa powder, scooped and leveled
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 tablespoon buttermilk
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar, for coating

Steps:

  • Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
  • Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
  • Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

STUFFED DATES



Stuffed Dates image

Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!

Provided by Grace Carolyn Bowers-Reimondo

Categories     Appetizers and Snacks     Fruit

Time 15m

Yield 36

Number Of Ingredients 4

1 (3 ounce) package cream cheese, softened
3 ounces crumbled Gorgonzola cheese
36 pitted dates
36 walnut pieces

Steps:

  • Mix cream cheese and Gorgonzola cheese together in a bowl.
  • Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 6.6 g, Cholesterol 5.1 mg, Fat 2.8 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 30.5 mg, Sugar 5.3 g

DATE COOKIES



Date Cookies image

These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside--a winning combination

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 2 dozen

Number Of Ingredients 9

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3/4 cup chopped Medjool dates (about 5 dates)
1/2 cup chopped walnuts

Steps:

  • Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
  • When you're ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
  • Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
  • Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.

FESTIVE STUFFED DATES



Festive Stuffed Dates image

Four ingredients are all you need for these delightful change-of-pace treats sent by Cincinnati, Ohio's Diana Debruyn. Just 1/2 cup dates contains more potassium than a medium banana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 4

3 ounces reduced-fat cream cheese
1/4 cup confectioners' sugar
2 teaspoons grated orange zest
30 pitted dates

Steps:

  • In a small bowl, beat the cream cheese, confectioners' sugar and orange zest until blended. , Carefully make a slit in the center of each date; fill with cream cheese mixture. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CREAM CHEESE-STUFFED DATES RECIPE



Cream Cheese-Stuffed Dates Recipe image

Prep our party-perfect Cream Cheese-Stuffed Dates Recipe in only 15 minutes. With such an easy prep, this sweet, salty and completely delish stuffed dates recipe will leave you with more time to mingle and overhear exclamations.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 13 servings

Number Of Ingredients 4

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. honey
26 dates, pitted
1/4 cup chopped PLANTERS Lightly Salted Almonds

Steps:

  • Mix cream cheese and honey until blended; spoon into resealable plastic bag.
  • Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into dates.
  • Top with nuts, pressing gently into cream cheese mixture to secure.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 13 g, Protein 1 g

Tips:

  • Use soft dates: Softer dates are easier to work with and will blend more smoothly into the cookie dough. If your dates are dry, you can soften them by soaking them in warm water for 10-15 minutes before using.
  • Pit the dates: Before using the dates, be sure to remove the pits. You can do this by slicing the dates in half lengthwise and then removing the pit with a knife.
  • Make sure the cream cheese is softened: Softened cream cheese will be easier to mix into the cookie dough. If your cream cheese is cold, you can soften it by letting it sit at room temperature for 30 minutes before using.
  • Chill the cookie dough before baking: Chilling the cookie dough will help the cookies to hold their shape better when baking. You can chill the dough for at least 30 minutes, or up to overnight.
  • Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges and the centers should be set. Overbaking will make the cookies dry and crumbly.

Conclusion:

These stuffed date cream cheese cookies are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be tailored to your own preferences. With their creamy filling and sweet date centers, these cookies are sure to be a hit with everyone who tries them.

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